Breadless Stuffing

Stuffing is another one of those Thanksgiving staples that is always found on my holiday table.  Love it or hate it.  Some people do not enjoy soggy bread passed off as a dish but others love all the flavor that the bread soaks up.  Their are so many versions of stuffing out there and each family tends to do something a little different.

If you normally make your own stuffing but take some shortcuts from some commonly used store bought ingredients like dried stuffing mix, chicken broth, or bread to make your own cubes then you might want to look at the ingredients list.  You may think that you are making stuffing from scratch but just one shortcut could have you adding loads of preservatives and added sugar to your dish.

 Swanson Chicken Broth:

CHICKEN BROTH, SALT, MONOSODIUM GLUTAMATE, DEXTROSE, YEAST EXTRACT, CHICKEN FLAVOR, FLAVORING, CORN SYRUP SOLIDS, AUTOLYZED YEAST EXTRACT, CHICKEN FAT, HYDROLYZED SOY PROTEIN, CHICKEN BROTH POWDER.

Pepperidge Farm Herb Stuffing:

UNBROMATED UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], UNBROMATED STONE GROUND 100% WHOLE WHEAT FLOUR, HIGH FRUCTOSE CORN SYRUP, SALT, YEAST, CONTAINS 2 PERCENT OR LESS OF: PARTIALLY HYDROGENATED SOYBEAN OIL, UNSULPHURED MOLASSES, SPICES, ONION POWDER, CITRIC ACID, CALCIUM PROPIONATE (TO RETARD SPOILAGE) AND PARSLEY.

If you use store bought bread to make your stuffing see my post on all the horrible ingredients found in many versions.

If stuffing is more of an afterthought and you just grab the boxed version, then you may be getting more ingredients then you paid for.

Kraft Stove Top Traditional Sage: (I don’t even see sage listed as an ingredient)

Ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, [VITAMIN B2], FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, ONIONS*, SALT, CONTAINS LESS THAN 2% OF PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, COOKED CHICKEN AND CHICKEN BROTH, CARROTS*, YEAST, HYDROLYZED SOY PROTEIN, CELERY*, SPICE, PARSLEY*, CARAMEL COLOR, NATURAL FLAVOR, YEAST EXTRACT, SUGAR, TURMERIC, CHICKEN FAT, DISODIUM INOSINATE, DISODIUM GUANYLATE, ARTIFICIAL FLAVOR, WITH BHA, BHT, PROPYL GALLATE, AND CITRIC ACID AS PRESERVATIVES. *DRIED. CONTAINS: WHEAT, SOY.

Do your guests a favor an make sure you are serving the most wholesome dishes that you possibly can.  This recipe can be switched up anyway you would like.  If you wanted a gluten free version you can change out the grains for quinoa, millet, or buckwheat groats.  If you are having a hard time finding barley or whole spelt grains then you can use brown rice or wild rice which can be found easily.

Are you a stuffing fan?  I’d love to hear about it in the comments!

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Author Sara

Ingredients

• 1/2 Cup Barley
• 1/2 Cup Spelt
• use any grains or seeds you like: rice, wild rice, millet, quinoa, Bulgar
• 1 Tbsp Coconut oil
• 1/2 Large Onion peeled and diced
• 2 Celery Stalks diced (same size as onion)
• 1 Large Carrots peeled and diced (same size as celery)
• 4 oz Mushrooms washed and diced (same size as carrots)
• 3/4 tsp Sage dried and ground
• 3/4 tsp Thyme dried
• 1/2-1 tsp Sea Salt to taste
• 1/4 tsp Black Pepper ground
• 2 Cups Vegetable or Chicken broth homemade preferred

Instructions

1. Cover the grains with water in a bowl and leave overnight (soaking the grains is not required- just add some cooking time to the dish if you don't)
2. Heat a saute pan over medium low heat.
3. Melt the coconut oil.
4. Add the onion, celery, carrot, and mushrooms and saute until the onion is translucent and the other vegetables are softened.
5. Add the seasonings and stir until combined.
6. Add the broth and bring to a boil.
7. Cover and let cook 30-40 minutes (depending on the grains you are using), stirring every 5 minutes.
8. Once most of the liquid is absorbed turn off the heat and let sit covered until all the liquid is absorbed and the grains are soft/cooked through.
9. Adjust seasoning as needed.

Recipe Notes

Make a great cold grain salad the next day if you have leftovers.

*Choose organic ingredients when possible.
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